Spicy Eggplant Frittata
Ingredients
- 1 lb. Japanese eggplants (about 4 medium)
- 4 Tbsp. unsalted butter, divided
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided
- 6 large eggs
- ½ cup whole milk
- 2 tsp. cornstarch
- 1 medium red onion, finely chopped
- ½ bunch cilantro, finely chopped (including stems), plus leaves with tender stems for serving
- 1 serrano chile or jalapeño, halved, thinly sliced
- Steamed white rice or toasted bread and ketchup (for serving; optional)
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